Ingredients
3 tbsp vegetable oil
1 medium eggplant (about 1-1/4 pounds)
6 tbsp pizza sauce
6 slice mozzarella cheese (about 4 ounces)
2 eggs
1/4 cup milk
1/2 cup italian-style dry bread crum
1/4 cup chopped fresh parsley
Directions
Heat oven to 400 degrees. Brush 1 tablespoon oil on bottom of
rectangular pan, 13 X 9 X 2 inches. Cut eggplant into twelve 1/2-inch
slices. Spoon about 1 tablespoon pizza sauce onto each of 6 eggplant
slices. Top each with 1 slice cheese (cut or fold cheese, if
necessary, to fit) and with remaining eggplant slices.Beat eggs and
milk. Mix bread crumbs and parsley in shallow dish. Dip each sandwich
into egg mixture, then into crumb mixture, turning to coat both
sides. Press crumb mixture into and around edges to coat entire
sandwich.Place sandwiches in pan. Drizzle with remaining oil. Cover
pan with aluminum foil. Bake 20 minutes. Remove foil and turn
sandwiches. Bake 15 to 20 minutes longer or until sandwiches are
golden brown and eggplant is tender. 6 SANDWICHES; 215 CALORIES PER
SANDWICH.
Servings: 6 servings
Baked Eggplant Sandwiches Recipe brought to you by Recipe Ideas
Categories: Eggplant; Sandwich; Vegetable
The History of Recipes
It is actually possible to trace the history of recipes way back into ancient history, at least as far into history as the ancient Egyptians, and quite possibly further than that. However, these, ancient cookbooks were just very simple pictorial instructions for preparing food.
In an interesting twist, the most ancient recipe found, according to experts in ancient history are some tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `wonderful`. During the time of the Romans a roman called Apicius compiled a collection of documents showing how to cook the recipes enjoyed by wealthy Romans. In his works, he describes how the roman meals were separated into appetizers, entrees and dessert, something that is very familiar to us today. Aspicius recounts how the ancient chefs were skilled in the use of a wide range of spices and herbs, including some that we all recognise like basil, mint and parsley. Over the next few hundred years, the upper-class families of the West strove to serve the most exotic meals, and as a result chefs and their recipes increased in prestige. However, it was during the 1800s that fine cookery and recipe publications reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, spent years to assembling, testing, and writing down recipes to allow everyone to enjoy them. When we get to the 20th century, cookery publications are greatly in demand mostly due to increased literacy, more spare time and a general increase in wealth. |
We hope you enjoy this Baked Eggplant Sandwiches recipe.
